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Ingredients
- Coconut oil, to grease baking pan
- 1 1/2 cups dark brown sugar
- 3 cups reduced fat coconut milk, shaken and whisked till smooth
- 1 tablespoon pure vanilla extract
- 1 1/2 cups unbleached all-purpose flour
- 3/4 cup fine cornmeal
- 1 teaspoon ground allspice
- 2 teaspoons ground cinnamon
- 2 teaspoon grated nutmeg
- 1 teaspoon sea salt, such as Celtic salt
- *2 1/2 cups peeled and finely grated boniato potatoes, such as Japanese sweet potatoes
- 1 inch piece of fresh ginger, peeled and grated
Instructions
- Preheat oven to 350° F. Lightly grease a 10inch springform pan with coconut oil and set aside.
- In a medium bowl combine the brown sugar, coconut milk and vanilla. Whisk until combined. Reserve 1/2 cup for the topping. In a separate bowl, sift together the flour, cornmeal, allspice, cinnamon, nutmeg and salt. Once sifted, stir to combine. Slowly add the remaining wet ingredients to the dry ingredients whisking together until smooth. Fold in the grated sweet potato and ginger until fully incorporated. Pour the mixture into the prepared pan and spread evenly in the pan. Bake for 1 hour.
- After 1 hour, remove from the oven and pour the remaining coconut custard over the top of the pudding. Return to the oven and bake an additional 30 minutes until just set. Cool in the pan on a wire rack for at least 30 minutes before slicing. Slice with care. The pudding is delicate.
- *Cook’s note, the sweet potatoes can be grated using the fine grater attachment of a food processor or just ground in the food processor until very fine.
